Curry Powder

1 tsp pepper
3 whole cloves
3 seeds from white cardamom pods, or 1/2 tsp ground cardamom
1 Tbs cumin seeds
1 Tbs coriander seeds
1 Tbs fennel seeds
2 Tbs ground ginger
1/4 tsp ground cayenne pepper
1 tsp ground fenugreek (optional)
2 tsp ground tumeric

this is one of those recipes that you can play with a little. Add some more cayenne to make it hotter, add 1/4 tsp nutmeg to make it sweeter, that kind of thing. It's really a matter of taste. This is the best for an all-purpose type curry

1. Combine cloves and all of your whole seeds into a skillet on medium heat. Cook, stirring when necessary, until the scent knocks you over, just a couple minutes, then pour them into a small bowl or cup.

2. Cook the ground spices together for a minute; pour into a seperate dish.

3. Grind the whole spices in a spice grinder or mortar and pestle. If you don't have either, put them in a ziploc bag and grind them with a rolling pin.

It stores in a tightly sealed container for several months makes 1/4 cup.